1 lb of cooked salmon; I highly recommend the Applewood with Orange & Ginger from Cedar Bay; I cooked the entire piece and used 1lb for the tart
6-7 sheets of Athens phyllo dough
Olive oil for brushing the dough
2 tablespoons of orange zest
Salt & pepper, to taste
1/4 cup of Thai peanut sauce
1/3 cup of chopped cucumber
2 tablespoons of chopped scallions
Optional: sesame seeds and/or crushed peanuts
Make the Tart
Preheat oven to 350 degrees Fahrenheit. Place salmon on a baking sheet and bake in oven for about 10 minutes. Meanwhile, remove phyllo dough from the packaging. Pour some olive oil in a small bowl or ramekin. Place tin foil or a silicone mat onto another baking sheet. Take one sheet of phyllo dough and place it onto the foil or mat. Brush with olive oil. Add another layer and continue brushing each layer with the oil, including the top layer. Sprinkle with orange zest. And please, don’t worry about making the layers look perfect! With phyllo dough it doesn’t matter; once cooked it will look rustic and beautiful. After about 6-7 sheets, place in the oven for about 10 minutes, or until just browned. Remove from oven.
Wine Pairing: Far Niente Chardonnay from Napa Valley. The citrus-floral notes with hints of oak and hazelnuts pair well with the ginger/orange salmon.
Tool you’ll need: pastry brush
Dessert idea: If you want to go all out with the phyllo (I mean, why not?) try this Ricotta-Honey Phyllo Tart with Stone Fruit or Athens phyllo shells, which you can fill with whipped cream, lemon curd, fruit, chocolate, Nutella, and more.
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